Verrine of blood orange photo

Verrine of blood orange

by Maarten Jordaens

 

Ingredients

  • Chocolate blood orange mousse 
  • Milk chocolate ganache
  • Red fruit mixture
  • Granité blood orange 
  • Decoration 
  • Build-up

Preparation

Chocolate - Blood orange mousse

  • 3 g gelatine powder
  • 20 g water
  • 100 g blood orange puree
  • 30 g cream
  • 25 g sugar
  • 220 g milk chocolate
  • 200 g cream

Soak gelatine powder with 20 grams of water for 20 minutes.

Heat Blood orange puree with cream and sugar till boiling point.

Mix the puree mixture with milk chocolate till a homogeneous mixture.

Cool down till 38°C.

Add whipped cream.

Fill verrine glasses.

Milk chocolate ganache

  • 50 g cream 35%
  • 150 g milk chocolate
  • 15 g glucose
  • 15 g sugar
  • 20 g butter
  • 2,5 g gelatine

Heat cream, glucose, and sugar in a saucepan.

Add soaked gelatine.

Add chocolate and butter.

Mix till an emulsion exists.

Red fruit mixture

  • 500 g red fruit mix IQF
  • 100 g raspberry puree
  • fresh mint

Defrost the red berries (IQF)

Add defrosted raspberry puree.

Add sliced mint.

Granité blood orange

  • 500 g water
  • 500 g blood orange puree
  • 50 g sugar
  • Juice of one lime
  • Mint
  • Lemon peel
  • Lemongrass

Heat water and sugar till boiling point.

Infuse with lemon juice, mint, lemon peel, and lemongrass.

Add blood orange puree.

Sieve after 30 minutes.

Freeze

Finishing

Decoration

  • Atsina cress
  • Lime peel

 

Build-up

  • Mousse chocolate / blood orange
  • Ganache
  • Red fruit mix
  • Granite blood orange
  • Lime peel and atsina cress

Product used

Blood orange puree
Blood orange photo

packaging: 1 kg